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I get squeeze bottles at my local restaurant supplier. Funny thing is I've had a couple that leaked around the cap and it makes a collective mess where you park them. Others are fine - injection molding at its finest.

For those of you that cook for a living and make use of these squeeze bottles at work, what do you typically keep in them? Do you only use them at the end when you are plating a dish, as much for decoration as for flavor?

For those of you that cook for a living and make use of these squeeze bottles at work, what do you typically keep in them? Do you only use them at the end when you are plating a dish, as much for decoration as for flavor?

They're great for all kinds of stuff. For fruit coulis, caramel sauce, basil oil, etc. for decorative plating. Or for liquid mise en place, ie sherry/Marsala for deglazing where a glass bottle would be hazardous on the line. Filled with olive oil, stock, really the uses are limited only by what makes sense for you and your cooks and your menu.